Green Chili Chicken Tortilla Soup Food

HATCH GREEN CHILE CHICKEN VEGETABLE SOUP

Steps:

• In a large pot over medium-high heat, add oil. Add garlic and onion; stir until onion begins to soften. Add cumin. Stir for another minute.
• Add butternut squash and chicken to the pan. Stir occasionally until chicken begins to brown.
• Add chicken stock, corn, green chile, and black beans to the pot. Cover and turn heat to a low simmer. Simmer approximately 30 minutes (until butternut squash is tender)
• While soup simmers, prepare the toppings.
• Cut tortillas in half. Slice in strips 1/4"-1/2" wide. Fry in hot oil in a small fry pan, until brown. Drain on paper towels.
• Grate cheese if necessary.
• Stem cilantro if necessary.
• Chop scallions.
• Cut lime in wedges.
• Ladle soup into soup bowls. Top with tortilla strips and a sprinkling of grated cheddar.
• Place bowls under the broiler to melt cheese (optional.)
• Top with cilantro and scallions, and serve with a wedge of lime.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.